We eat plenty of coot and mergansers and they all taste darn good. I slice the breast into 1/4 inch thick by 1 1/2 wide strips then wrap them around a chunk of jalapeno and water chestnut, then wrap that with a slice of bacon. Toothpick to hold it all together. Oven at 350 back until bacon is not quite crispy. Baste with sesame sauce several times during baking. 10 minutes or so will usually do. Sometimes we baste them with barbecue sauce rather than sesame, but either way they are good. Also like to use the coot or mergansers in fajitas, just replace the beef with coot/merganser strips.

Stewed Coyote Four pounds of coyote meat cut into one inch cubes. 11/2 cups of vinegar. A tablespoon of pepper. Two tablespoons of salt. Tablespoon of garlic powder. Half cup of cooking oil. Two large yellow onions, diced. Three cups of tomato sauce. Ten cups of boiling water. Two red bell peppers cut into strips. Two bay leaves. One teaspoon of Tabasco sauce. One can of pineapple chunks.

Marinate the meat in a mixture of the recipe's vinegar, pepper, salt and garlic powder for two hours. Fry the meat in the oil, using a large wok, or a large cast iron skillet. Add the onions, pineapple and sauté until tender. Once tender, pour into a pot, adding the tomato sauce and boiling water, add your bell pepper, bay leaves and Tabasco. Cover and simmer until meat is tender.